Visit Day Date and Time:- Sunday 2-April-2017, 1.00 p.m.
"PA PA YA" a Modern Asian Bistro & Tapas Bar which is popular for serving authentic and unique Asian cuisine in an innovative manner. The grand success of "Pa Pa Ya" located at Lower Parel has encouraged the Massive Restaurant Pvt. Ltd. to come up with new outlet at Colaba, Being located at famous Colaba area this place will surely have a lot of foot following from Indian as well as foreign foodies.
Recently was invited for food review at Pa Pa Ya located at Colaba.
Taste:- 4/5
"PA PA YA" a Modern Asian Bistro & Tapas Bar which is popular for serving authentic and unique Asian cuisine in an innovative manner. The grand success of "Pa Pa Ya" located at Lower Parel has encouraged the Massive Restaurant Pvt. Ltd. to come up with new outlet at Colaba, Being located at famous Colaba area this place will surely have a lot of foot following from Indian as well as foreign foodies.
Ambience:- Overall this place is divided into two section which includes two different seating option (high chair seating and comfort seating), quite vibrant and energetic decor representing it's molecular gastronomy and awesome bar which gives it effect of lounge cum fine dine restaurant.
Recently was invited for food review at Pa Pa Ya located at Colaba.
Amuse-bouche:- A Palate cleanser which is served in an open oyster shell which contains basil compressed watermelon topped with lemongrass and chilli foam. It's welcome to Pa Pa Ya palate.
Fuku Sour:- In Japan "Fuku" means luck. It's vodka based cocktail combined with homemade melon syrup and sour mix which is served with raw mango candy. Rule of enjoying Fuku sour is to suck the raw mango candy and then take sip from the cocktail.
Bito-No-Ne-Chado:- Bito means Beetroot and chado is tea ceremony which happens in Japan every year. Its basically Japanese style vodka based cocktail combined with in-house beetroot syrup, lemon ginger tea,triple sec which is served in tea cup and accompanied by dehydrated slices of orange topped with beetroot powder. It's one of my favourite cocktail from the menu.
Hauled Chikin Gogigui Paouzu Kimchi:- Fermented buns stuffed with Korean grilled chicken and veggies and further steamed and topped with sesame seeds and lotus flower. It is served with sriracha mayo and mustard mayo. It is one of best dim sum option on the menu for the non-vegetarians. Regular portion comes with 4 pieces of dim sum.
Asian Margarita Pizette:- It an Asian version of pizza in which crispy corn tortilla is used as base with tomato basil sauce as spread and topped with edamame, mushrooms, cherry tomatoes and mozzarella cheese which is garnished with coriander. Descent option on the menu.
Kale Pakchoy and Mushroom Gaozi Dressing:- Dim sum stuffed with kale pakchoy and mushroom which is served with sauce and pickled garlic on the side. As the dim sums have blunt taste, pickled garlic helps in neutralizing it's flavour. You have to enjoy dimsum with your hand. Regular portion comes with 4 pieces of dim sum.
Sushi Tree:- This place serves one of the best sushi's in Mumbai. We had two sushi trees i.e veg sushi tree and non-veg sushi tree which overall had different type of sushi's such as tuna, salmon, carbon sushi, hamachi, asupara nigiri, sake nigri and spicy avocado sushi. Its served with soya sauce and wasabi.
Chorizo Takoyaki, Negi Tare, Parmesan Tuile:- Soft and gooey dumplings stuffed with grilled octopus, chorizo (pork), Japanese mayonnaise, teriyaki sauce and parmesan tuile. Simply delicious and perfectly cooked.
Konnyakuyaki, Tomato and Basil:- Its vegetarian version of takoyaki, sriracha caviar. Descent option but not that impressive as compared to non-veg version.
Fizu Miruku:- Its Gin based cocktail with in-house tea mix, vodka, soya milk, caramel, triple sec and crackling chocolate. It's bit on sweeter side.
Kosui Tail:- In Japan "Kosui" means aroma and Japanese people are very particular about the aroma and flavour. This cocktail is combination of white rum and bourbon, were in bourbon is used as liqueur, with in-house lemongrass syrup and mild fizz of star anise flavour on the top. Simply awesome.
Ching Mai Curry, Brussels Sprouts:- Mild spicy coconut based vegetarian curry from chiang mai provision of Thailand which is served with steamed polished rice. Perfect combination.
Singapore Chilli Crab Mantao Buns:- It's tomato and chilli based curry with crispy and soft crab which are accompanied by soft mantao buns. The soft buns perfectly complimented the mouth-watering curry. Overall perfect option for sea food lovers.
Liquid Hazelnut Fondant Cake, Matcha, Blueberry Quenelle:- Lava cake stuffed with liquid hazelnut which was accompanied by blueberry quenelle and blueberry and on topped dusted with matcha. Must try one from the menu.
Recommendation:- Hauled Chikin Gogigui Paouzu Kimchi, Chorizo Takoyaki, Negi Tare, Parmesan Tuile Fuku Sour, Bito-No-Ne-Chado, Singapore Chilli Crab Mantao Buns, Sushi Tree, Ching Mai Curry, Brussels Sprouts, Liquid Hazelnut Fondant Cake, Matcha, Blueberry Quenelle.
Service:-
No matter what the service level is always at top notch, being it any restaurant owned by Zorawar Kalra. A special thanks to Mr. Rahul Ratnaparkhi for the excellent service and providing details of each and every dish which was served.
Overall it was phenomenal experience as expected and definitely must visit place for delicious food and yummy desserts.
Value for money:- 4/5
Service:- 4.5/5
Ambience:- 4/5
This place has the most perfect environment, great food, tasty wings, lots of good beer, but best of all - probably the best wait staff in all of country. Visited the event venue last month again, had another great time.
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